“…Among the various alternative ways to reduce the RBS production cost such as strain improvement, optimization of production media, and so on, the use of waste products as raw materials is of paramount importance, as these waste products account for 10-30% of the final production cost along with the reduction of expenses required for the treatment of the wastes (Banat et al, 2014;Cameotra and Makkar, 1998). Various renewable substrates of different sources including waste products have been successful (Makkar and Cameotra, 1999), ethanol and vegetable oil (Matsufuju et al, 1997), oil industry residues (Bharadwaj et al, 2015), rice bran (Bharadwaj et al, 2016), orange fruit peel (George and Jayachandran, 2008), paneer whey (Patowary et al, 2016a), and so on are some of the examples. However, to date, no one has reported the use of food wastes like bakery waste (BW) for cost-effective production of RBS.…”